Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 3montes

    19lb 7bone prime rib

    I will add mine have always been boneless. I think the bones may shorten the cook time as they will absorb heat and contribute to the cooking. Others may say differently I can’t speak from experience on that.
  2. 3montes

    19lb 7bone prime rib

    Like everything you smoke times can vary but I think the last few were around three hours or less
  3. 3montes

    19lb 7bone prime rib

    I’ve never cooked one that big I usually do 7 to 8 pounders. If it were mine I’d cut it into two roasts. 250 is a good temp that’s usually what I run. Watch them closely as they can reach temp quickly. They will chug along and be at 105 and in ten minutes will be at 120. That’s been my...
  4. 3montes

    Searching an Offset

    I haven't heard of some of those you mentioned. Mil Scale is the trendy one right now as all the Texas BBQ U Tube guys are using and promoting them. Lone Star Grillz is one you might want to look at and he will build to your specs. All I've ever cooked on are offsets. After having a number of...
  5. 3montes

    Expiration on pink salt?

    All is good my friend hope it's is with you as well. It's been awhile for sure. I'll try to chime in more when I have something I feel I can offer or have a question.
  6. 3montes

    Expiration on pink salt?

    Thank you kind of what I thought but it never hurts to ask. I'd hate to find out after the fact it didn't work.
  7. 3montes

    Expiration on pink salt?

    Just found a open bag of DQ curing salt in the back of one of my cabinets. Guess it may have been there 3 years or more. It looks fine and is not a big lump of salt it was inside a zip lock. Still good to use or should I buy fresh? Got a nice Cheshire pork belly about ready to come out of the...
  8. 3montes

    brisket crazy ?

    I think I have done upwards of 200 briskets over the years. I have done five in the last two weeks. None of which were for our personal use all by requests coming from friends for various gatherings. It is beyond a doubt the undisputed king of bbq imo. I use a offset stick burner and there is...
  9. 3montes

    Brisket Costco price 3.99

    Looked at prime brisket at Sam’s a couple weeks ago. $3.99 a pound. They had five in the bunker on the floor. Average 16lbs each. I would had to buy all five to get 10lbs of edible meat. They should have been embarrassed putting that stuff out for sale. We have a small grocery meat shop near...
  10. 3montes

    Need to bring a cooked brisket 350 miles

    This is where Cambro’s are a life saver. I purchased two on Craigslist list for cheap. I just held two briskets for about 14 hours two weekends ago. They still probed at 120 but they tightened back up. Threw them in the oven at about 200 for a couple hours while they were still covered until...
  11. 3montes

    Clean smoke, the final discussion

    The one I'm currently using and will probably be the one I'm buried in is a custom fab job by a independent fab guy from Texas. Unfortunately he passed several years back.
  12. 3montes

    Clean smoke, the final discussion

    I probably represent the epitome of minimalist technique when it comes to running my smoker. I've only had stick burners all my life. Never had a electric, gasser, pellet or charcoal only smoker. I do have a Weber kettle but don't use it as a smoker. I don't use electronic gadgets of any kind...
  13. 3montes

    More smoke flavor?

    My fire tending process is similar to yours. I do not have a reverse flow but a standard off set with tuning plates. I use splits that are 16 to 18 inches long and from 2 to 6 inches wide depending on several factors like how dry the wood is, the weather at the time etc. I start my fires with...
  14. 3montes

    Best way to "pull" pork and chicken

    I just did three large butts for a grad party. I have developed a method which has never failed me. Smoke until 165 or 170 whenever the juices start to flow and then place in a foil pan with some liquid. I like to use beer and or apple juice. Continue to smoke uncovered until you get above 200...
  15. 3montes

    Brisket On Sale...

    Cooking for a grad party on Saturday and briskets are on the menu. Briskets in this neck of the woods that are worth anything the last few years are a rarity. Went to Sams today. Prime packer briskets $3.96 a lb. They should be shut down for putting what they had in the bunker cooler on the...
  16. 3montes

    From backyard to Business

    I'm retired now and still doing some cooking on the side. I used to do a lot more but Covid cancelled a lot of parties. I'm not a licensed caterer. I do private parties only and do not sell to the general public. I have cooked for weddings, groomsmen's dinners, grad parties, bachelor parties and...
  17. 3montes

    Blueberry what?

    We have a fairly large wild bb patch behind our lake cabin. Haven't gotten any berries the last couple years due to dry conditions. This looks to be a good year as we have had plenty moisture and they are looking strong so far. They are leafing out nicely. I mowed about half the patch two years...
  18. 3montes

    damnit brother!! I'm stick burner bound! need advice...

    Nice looking stick burner and I'm always happy to see someone join the fraternity. I've been saying for awhile that stick burning is becoming a lost art people just don't want to invest the time and attention. I have a trailer stick burner it's a custom one off. I've had it for around ten...
  19. 3montes

    Brisket Help

    Reheat whole in your oven at 200 until serving temp is reached then slice and serve. As soon as something is sliced the drying out process begins.
  20. 3montes

    Ever crave those ole tv dinners?

    Kent Rollins did a remake of the classic Swansons Hungry Man Salisbury Steak TV Dinner. I actually made this according to his recipe and it was darn close to what I remember. We used to eat a lot of those Hungry Man dinners.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky